How to make itRinse the chicken breasts with water, then blot them dry.Place 2 of the chicken breasts inside a large, heavy-duty plastic freezer bag. Partially seal the end of the bag, and pound the meat in even strokes til even thickness.Put the pounded cutlets on a plate and set them aside.Combine the bread crumbs, Parmesan, basil, oregano, salt, and pepper in a shallow medium-size bowl and mix. In a separate shallow bowl or pie plate, beat together the egg and milk. Set both of the bowls aside.Spread the flour on a plate. Arrange the breading ingredients in assembly-line fashion in this order: cutlets, flour, egg mixture, crumb mixture, empty plate. Working one piece at a time, dredge both sides of the cutlet in the flour, knocking off the excess.Dip both sides of the floured cutlet in the egg mixture.Coat both sides of the cutlet with the crumb mixture. Set the breaded cutlet on a clean plate and repeat the process with the remaining pieces.Set a large skillet over medium-high heat and pour in enough olive oil to coat the bottom of the pan, about 2 tablespoons.

Heat the oil for 2 to 3 minutes, then add the cutlets. Fry each side for 2 1/2 to 3 minutes, turning once, until the chicken is browned and cooked through.

Heat the oven to 180°. Oil a shallow 9- by 13-inch baking pan. Pour 2 cups of pasta sauce into the pan. Add the chicken cutlets. Pour the remaining sauce over the chicken. Sprinkle the cheeses over the top, then cover the pan loosely with aluminum foil. Bake until the sauce is bubbly and the cheese is melted, about 20 minutes. Makes 4 servings.